Pembuatan Enzim Campuran Pasokan untuk Pembuatan Anggur Putih
Perkenalan
Produk ini dikembangkan dari strain unggul melalui teknik budidaya, fermentasi, dan ekstraksi yang sesuai dengan FCC. Pektinase dirancang khusus untuk industri jus dan anggur.
Definisi Satuan
1 unit Pektinase setara dengan 1g (1ml) persiapan enzim menghidrolisis asam poligalakturonat untuk mendapatkan 1mg asam galakturonat per jam pada suhu 50℃ dan pH 3,5.
Karakteristik
| Organisme Produksi | Jamur Aspergillus niger |
| Bentuk Fisik | Cairan |
| Warna | Cokelat, warnanya dapat bervariasi dari satu kelompok ke kelompok lainnya. Intensitas warna bukan merupakan indikasi aktivitas enzim. |
| Bau | Bau fermentasi mikroba normal. |
Spesifikasi
| Barang | Batas Bawah | Batas Atas |
| Memimpin | 5mg/kg | |
| Arsenik | 3mg/kg | |
| Jumlah Total yang Layak | 50.000 CFU/gram | |
| Bakteri Koliform | 30 CFU/gram | |
| Bakteri Escherichia coli | 10 CFU/g, 3 MPN/g | |
| Penyakit Salmonella | Tidak Terdeteksi/25g |
Application Rate
The recommended application rate is 0,02-0,1 liter of the enzyme preparation per ton of total raw materials, added at mashing or juice clarification. However, the optimal application rate depends on the fruit variety, maturity and the specific process parameters and should be determined by testing different application rates.
Kemasan
Spesifikasi kemasan: 1 kg/kantong.
Penyimpanan
| Waktu terbaik sebelum | Bila disimpan sesuai anjuran, produk ini paling baik digunakan dalam waktu 6 bulan sejak tanggal pengiriman. |
| Umur Simpan | 6 months at 25℃, activity remains ≥85%. Increase application rate after shelf life. |
| Kondisi Penyimpanan | This product should be stored in a cool and dry place in a sealed container, avoiding insolation, high temperature, and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher application rate requirement. |
Aplikasi
Due to the diversity of grape varieties, “picking” timing and maturities, the winemaker needs to define the application rate according to the actual local conditions. In situations where grapes are not squashy (firm and hard to squeeze), another ENZYMES.BIO’s product – Formulated Enzymes for Fruit Slurry is recommended because it contains more amylum. For fruits which are mature or have been stored for a long time, the polysaccharide may dissociate from the cell wall gradually. The pectin content will also increase so in these cases the application rate should be increased accordingly.
Keamanan
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes, or nasal mucosa, so any direct direct skin contact should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
